Safe Bite Grade is independently calculated by Safe Bite Report based on public LDH inspection data. Not an official health department grade. Grade based on latest inspection cycle through 05/15/2026. Previous inspection history affects the grade. How we calculate.
Employee was drinking in a food preparation or other area where food equipment| utensils or other items requiring protection were stored. [Corrected]
Employee beverages in food preparation areas create contamination risk through spills and through hand-to-mouth-to-food contact. An infected employee's drink can become a transmission vehicle.
Raw unprepared vegetables are not separated from ready to eat potentially hazardous foods. [Corrected]
Working containers of chemicals are not labeled. [Corrected][Repeat]
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Medicines or first-aid supplies are stored with/above food| equipment| utensils| linens| single-service or single-use articles. [Corrected][Repeat]
Medications and first-aid supplies stored near food can contaminate it with drugs, ointments, or chemicals. While accidental pharmaceutical contamination of food is rare, the consequences can be unpredictable and harmful.
There are chemicals stored in the establishment that are not required for the operation and maintenance of the food establishment. [Corrected]
Walls/ceilings or attached equipment are not clean. STAINED CEILING TILES. [Repeat]
Wet wiping cloths are not laundered before being used with a fresh solution of cleaner or sanitizer. [Corrected]
Soiled linens are not kept in clean | non-absorbent receptacles or clean washable laundry bags. [Corrected]
Bulk containers are not properly labeled. [Corrected][Repeat]
Food is not stored in a covered container. ICE CREAM, ONIONS, BELL PEPPERS, ETC. [Corrected][Repeat]
Food is not stored six (6) inches off the floor. VGGIES IN WALK IN COOLER. [Corrected][Repeat]
Food is stored under a possible source of contamination. [Corrected][Repeat]
Food scoop is constructed without a handle. IN BULK BIN OF BEANS. [Corrected][Repeat]
Non-food contact surfaces of equipment have an accumulation of dust| dirt| food residue and other debris. [Repeat]
Equipment and utensils are not air-dried. [Repeat]
Clean equipment/utensils are not stored covered or inverted. [Repeat]
In use food utensils are stored in water that is not continuously flowing. [Corrected][Repeat]
Employees' personal care items are stored where food equipment| utensils| linens| single service items or single use items may be contaminated. [Corrected][Repeat]
Food stored for cold-holding and service was not held at a temperature of 41 °F or below. Eggs. [Corrected]
Food held above 41°F enters the 'danger zone' where bacteria multiply rapidly. Listeria can grow even under refrigeration — above 41°F, growth accelerates dangerously. This is one of the most common causes of foodborne outbreaks.
Working containers of chemicals are not labeled. [Corrected]
Unlabeled chemical containers are a recipe for accidental poisoning. When a bottle of concentrated bleach or degreaser isn't labeled, it can easily be mistaken for water, cooking oil, or another ingredient.
Chemicals are stored with/above food, equipment, utensils, linens, single-service or single use articles. [Corrected]
Cleaning chemicals, pesticides, and degreasers stored near food or food-contact surfaces can spill, leak, or produce fumes that contaminate food. Chemical poisoning from contaminated food can cause severe burns, organ damage, and death.
Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked. [Corrected]
Without proper date marking, ready-to-eat food can be kept too long under refrigeration. Listeria — which kills about 1 in 5 people it seriously infects — grows slowly even in the fridge and reaches dangerous levels after 7 days.
Walls/ceilings or attached equipment are not clean.
Mops are not hung and/or stored to facilitate air drying. [Corrected]
Bulk containers are not properly labeled. [Corrected]
Potentially hazardous foods are not properly thawed. [Corrected]
Food is stored where it is exposed to splash, dust, or other contamination [Corrected]
Food is not stored six (6) inches off the floor. [Corrected]
Food is stored under a possible source of contamination. [Corrected]
Food scoop is constructed without a handle. [Corrected]
Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
Equipment and utensils are not air-dried. [Repeat]
Clean equipment/utensils are not stored covered or inverted. Drink containers. [Corrected][Repeat]
Single use/single service articles are not stored at least six (6) inches off the floor [Corrected][Repeat]
In use food utensils are not stored with the handles above the top of the food. [Corrected]
Employees’ personal care items are stored where food equipment, utensils, linens, single service items or single use items may be contaminated. [Corrected]
Soap and/or paper towels are not provided for use at the hand wash lavatory. Hand sink in secondary drink area. [Corrected]
The hand wash lavatory is used for purpose other than hand washing. [Corrected]
Equipment and utensils are not air-dried. [Repeat]
Clean equipment/utensils are not stored covered or inverted.
A covered waste can is not provided in the ladies toilet room. [Repeat]
Official Inspection Reports
Louisiana Department of Health
See something wrong?
Report inaccurate data or request a correction